The way of doing things

1. Wash the lettuce in a boiling water pot, blanch it and cut it.

2. control the water.

3. Wash the dried bean curd, blanch it in a boiling water pot and cut it into small pieces.

4. Mix lettuce and dried bean curd, add appropriate amount of black pepper and sesame oil, and mix well with soy sauce.

5. Sprinkle the decorative pattern of diced carrots, which is bright in color and more appetizing.

Second, pepper and hemp cold bean curd? Food: Dried bean curd, green pepper, chicken powder, sugar, garlic, onion, soy sauce, white vinegar, pepper oil and sesame oil.

Practice: 1. Wash dried bean curd and pepper separately and cut into strips.

2. Chop garlic and chopped green onions.

3. Boil the water in the pot, first add the dried bean curd, and then blanch the pepper.

4. Pick it up, drain it and put it on a plate.

The taste of condiments varies from person to person: soy sauce, salt, sugar, white vinegar, pepper oil, sesame oil, minced garlic, chicken powder and onion can all be mixed.

Third, cucumber steamed dried beans food: cucumber, dried beans, hot sauce, olive vegetables.

The way of doing things

1. Prepare cucumber, dried bean curd, hot sauce and olive vegetables.

2. Cut cucumber and dried bean curd into flower knives and put them in a bowl.

3. drizzle with hot sauce and olive vegetables.

4. Just steam it on the pot until it is cooked.

4. Tofu brain fried sauce food: bean paste, soy sauce, dried tofu, cooking oil, old rock sugar, star anise, galangal, clove, onion, ginger, pepper, star anise, rice wine and cold water.

The way of doing things

1. Put the bean paste and soy sauce into a bowl and stir.

2. Dice the dried bean curd.

3. Put twice as much oil in the pot as usual, turn off the fire when it is hot and humid, and put ginger and garlic to remove the smell first.

4. Add all the spices and simmer.

5. Gradually bake into the aroma of spices, and all the raw materials need not be picked up, leaving oil in the pot.

6. Add dumpling stuffing and stir fry, then use slow fire again.

7. Stir fry until the dumpling stuffing fades, and add a spoonful of rice wine.

8. Cook it a little, let the alcohol evaporate, and add the evenly stirred sauce.

9. Stir-fry evenly and add diced bean curd.

10. After stirring evenly, put it in a bowl of cold water and simmer it slowly, and stir it constantly to prevent the bottom of the pot from pasting.

1 1.30 minutes or so, add the old rock sugar.

12. Stir fry again until the sugar dissolves and the sauce becomes more viscous. Turn off the fire, put it in a sealed can, completely cool it and put it in the refrigerator for preservation.